Turkey Paprikash (Hungarian Turkey Stew)

Using turkey instead of chicken for your paprikash gives you a lower calorie meal, and the meat portion goes a lot further for your dollar.

Traditionally, paprikash is started with a thick base of caramelized onion. For a low-fermentable diet allowing digestive ease, substitute the onions for ginger and green chilies. High in antioxidants and ranging in a medium spice, green chilies work well in this recipe. They add great flavor, and since many recipes call for green bell pepper the taste is quite authentic.


  • 1 medium-size skinless, boneless turkey breast
  • Soy Sauce
  • Garlic Powder
  • Paprika
  • Dried Tarragon, Rosemary and Thyme
  • 1 egg
  • Flour (all-purpose)
  • Extra Virgin Olive Oil
  • Fresh ginger root
  • 2 or 3 green chilies
  • 2 large carrots
  • 1 cup strained tomato
  • 1 and 1/2 cups chicken broth
  • 1 and 1/2 cups sour cream
  • Sea salt and black pepper


Cut up a skinless, boneless turkey breast into big stew chunks

Marinate the meat for about half an hour:

  • Use 1 Tbsp Soy sauce
  • 1 tsp garlic powder
  • 1 egg
  • 1 tsp each dried tarragon and dried rosemary
  • ¼ tsp dried thyme, or 1 Tbsp fresh thyme

Coat each stew chunk with plenty of flour

Heat up either a cast iron or ceramic skillet on medium high heat – then drizzle some extra virgin olive oil coating the bottom.

Sear both sides of the flour-coated meat for 1 or 2 minutes on each side, but don’t over-cook.

Remove the seared meat to a plate until ready to add to the sauce.

In a sauce pot, make the paprikash sauce as follows:

  • Sauté about 1 or 2 Tbsp fresh chopped green chilies (with seeds) and 1 Tbsp fresh grated ginger (** if you prefer this dish a little less piquant then use 1 Tbsp chopped chilies).
  • Then add 1 cup of strained tomato.
  • Add 1 and 1/2 cups chicken broth.
  • Add 1 full rounded Tbsp each – garlic and paprika.
  • Add ½ tsp each – dried rosemary, tarragon, and cumin.
  • Peel 2 large carrots and cut in stew chunks (leave the smaller ends whole for variety) and add to the sauce.
  • Cover and simmer for 30 minutes.

After simmering the sauce for 30 minutes, add the seared turkey chunks. Cover and simmer another half hour.

Add 1 and 1/2 cups sour cream and fold into the turkey and sauce.

Add ½ tsp salt and a dash of black pepper.

Serve over your favourite short pasta, egg noodles or rice.

I’ve got this thing for spicy stuff. Now, if you give me hot chocolate with chili pepper, a book and a bubble bath, I’m a happy girl.

Shiloh Walker